Mouthfuls: Restaurants, wood burning pizza ovens - Mouthfuls

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Restaurants, wood burning pizza ovens a health hazard that should be regulated?

#1 User is offline   Rail Paul 

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Posted 15 February 2010 - 02:13 PM

The Bergen NJ Record has an article about the increased visibility of particulates emitted by wood burning pizza ovens, and restaurant grills. Even in the summer, the residue from wood fires is a constant element in urban airscapes.

Some experts believe these particles are a major contributor to asthma and other respiratory illnesses. In Colorado, for example, restaurants are required to install soot trapping grates on their exhaust systems, while residences are only permitted the use of wood stoves on a limited basis.

QUOTE
State and federal air pollution efforts focus on power plants, factories and diesel trucks, but a significant source of particulate pollution in the metropolitan area comes from restaurant emissions — especially the smoke from wood-burning pizza ovens, said Monica Mazurek, a Rutgers University scientist who has been studying particulate matter in urban air for several decades.

Restaurants and wood-burning fireplaces and boilers discharge as much as 20 percent of the particulate matter in the air, and that smoke goes largely unchecked, researchers said.

"We basically have a brown cloud over this area from combustion sources," said Mazurek, a chemist in the university's Department of Civil and Environmental Engineering.

The smoke from restaurants and other wood-burning sources, from residential fireplaces to wood-fired water heaters, is taking on new significance as officials look to further reduce emissions in North Jersey, where the air repeatedly fails several federal standards for particulate levels.


Woudja like some soot with yer pizza
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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#2 User is offline   Suzanne F 

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Posted 15 February 2010 - 02:38 PM

This is a quick knee-jerk reaction, without having read the article: WTF??? A wood-burning pizza oven in Montclair contributes to the rate of asthma in inner-city Newark? Yeah, right. dry.gif Why do they think restaurant exhaust systems have regularly scheduled cleaning? Or exist at all?

Don't those folks have anything better to do, like try to increase public transportation so that people don't have to drive so much? Or actually enforce regulations on manufacturing? Or promote clean energy sources? Or force landlords to upgrade substandard housing so that tenants don't have to rely on dangerous, illegal heaters? Sheesh.
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011

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#3 User is offline   SLBunge 

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Posted 15 February 2010 - 04:54 PM

QUOTE(Suzanne F @ Feb 15 2010, 08:38 AM) View Post
This is a quick knee-jerk reaction, without having read the article: WTF??? A wood-burning pizza oven in Montclair contributes to the rate of asthma in inner-city Newark? Yeah, right. dry.gif Why do they think restaurant exhaust systems have regularly scheduled cleaning? Or exist at all?

Typically the vent from a wood burning pizza oven is direct similar to a home fireplace. They are not part of the restaurant exhaust hood system over the broilers or flat-tops.


Suffocating under a pile of cheese curds.
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#4 User is offline   Rail Paul 

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Posted 15 February 2010 - 05:43 PM

QUOTE(SLBunge @ Feb 15 2010, 11:54 AM) View Post
QUOTE(Suzanne F @ Feb 15 2010, 08:38 AM) View Post
This is a quick knee-jerk reaction, without having read the article: WTF??? A wood-burning pizza oven in Montclair contributes to the rate of asthma in inner-city Newark? Yeah, right. dry.gif Why do they think restaurant exhaust systems have regularly scheduled cleaning? Or exist at all?

Typically the vent from a wood burning pizza oven is direct similar to a home fireplace. They are not part of the restaurant exhaust hood system over the broilers or flat-tops.



Building codes in NJ for new residential construction will require a chimney filter for wood stoves and fireplaces beginning in 2011. It should be interesting to see exactly how this gets implemented.

My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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#5 User is offline   ghostrider 

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Posted 15 February 2010 - 06:03 PM

I wish they would regulate the damn Marcal paper factory in Paterson before they mess with a few pizza joints. The stench from that thing is unbelievable when the wind is wrong (it's obviously always wrong for someone) & I swear it triggers my sinusitis. angry.gif
It was hard to avoid the feeling that somebody, somewhere, was missing the point. I couldn't even be sure that it wasn't me. - Douglas Adams

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#6 User is offline   Rail Paul 

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Posted 15 February 2010 - 07:13 PM

QUOTE(ghostrider @ Feb 15 2010, 01:03 PM) View Post
I wish they would regulate the damn Marcal paper factory in Paterson before they mess with a few pizza joints. The stench from that thing is unbelievable when the wind is wrong (it's obviously always wrong for someone) & I swear it triggers my sinusitis. angry.gif



when Marcal went into bankruptcy a few years ago, NJ fell over backwards exempting them from all kinds of regulations.
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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#7 User is offline   ghostrider 

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Posted 15 February 2010 - 08:14 PM

QUOTE(Rail Paul @ Feb 15 2010, 02:13 PM) View Post
QUOTE(ghostrider @ Feb 15 2010, 01:03 PM) View Post
I wish they would regulate the damn Marcal paper factory in Paterson before they mess with a few pizza joints. The stench from that thing is unbelievable when the wind is wrong (it's obviously always wrong for someone) & I swear it triggers my sinusitis. angry.gif



when Marcal went into bankruptcy a few years ago, NJ fell over backwards exempting them from all kinds of regulations.

These fumes have been going on for 18 years. I've had a hard time tracking their source. The Marcal plant seemed a likely suspect after various drives north of here but I'm stll not certain.

Wherever they come from, a crackdown on pizza emissions seems ridiculous by contrast.
It was hard to avoid the feeling that somebody, somewhere, was missing the point. I couldn't even be sure that it wasn't me. - Douglas Adams

Please come visit my rock concert blog: Tantalized.
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#8 User is offline   Ron Johnson 

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Posted 15 February 2010 - 08:43 PM

Al Gore will be advocating solar power pizza when he hears about this.
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#9 User is offline   robert40 

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Posted 15 February 2010 - 08:50 PM

The man himself.
http://blogs.phoenixnewtimes.com/bella/201...away_from_t.php
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#10 User is offline   splinky 

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Posted 15 February 2010 - 08:51 PM

regulating fancy pizza ovens is not actually going to solve the problem of environmental racism or even rich folks' suburban cancer clusters.
“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
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#11 User is offline   Rail Paul 

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Posted 15 February 2010 - 09:00 PM

QUOTE(splinky @ Feb 15 2010, 03:51 PM) View Post
regulating fancy pizza ovens is not actually going to solve the problem of environmental racism or even rich folks' suburban cancer clusters.


True.

But, it does foment class warfare, which can be a legitimate political objective.
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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